These sautéed mushrooms require only a few ingredients and a simple preparation. They're the perfect addition to steak or chicken, or they can even be served as a vegetarian entree over cauliflower rice or mashed cauliflower!
Heat a cast-iron skillet or other heavy pan over medium-high heat. Add 2 tablespoons of olive oil and heat until the oil is shimmering.
Stir in the mushrooms (watch out for hot oil splattering!), being careful not to overcrowd them. Depending on the size of your pan, you may want to do this in two batches.
Add ¼ teaspoon of kosher salt and cook, stirring occasionally, until the mushrooms are browned and caramelized, about 5-7 minutes. Add the last tablespoon of olive oil if the pan starts to look too dry.
Turn the heat to medium-low and add the balsamic vinegar. Cook for a couple minutes until the vinegar reduces and all the mushrooms are well coated.
Add additional salt to taste and fresh thyme leaves. Serve over cauliflower rice, mashed cauliflower, on top of a steak, or however else you like!